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Elvis's favorite Foods

That´s right! The King, himself. . . Elvis was known to hang out at his favorite donut emporium - Bruce Jones´s Southern Maid Donuts out on Shreveport´s Greenwood Rd.

Tomato Fritters

  • Eydie Hamby

    2 medium tomatoes 1/2 C + 2 T all purpose flour 1/2 tsp sugar 1/2 tsp baking powder 1 egg-beaten 1/4 tsp Worcesterhire sauce 3/4 C Gruyere Cheese (shredded) Oli (for deep frying) Bring a large saucepan of water to boil. Plunge the tomatoes in the water, and hold them there for about 1 min. Remove the tomatoes from the water and hold them under cold running water to remove the skins. Cut the tomatoes horizontally and remove the seeds. Coarsely chop the tomatoes. In a mixing bowl combine the flour, sugar, and baking powder. Add the beaten egg, tomatoes, Worc. sauce, and cheese, stirring to coat the tomatoes. Shape the mixture into pattties or balls, and deep fry in hot oil for about 30 seconds on each side or until golden. Drain on paper towels Makes 4 servings

Elvis loved his cornbread

  • Eydie Hamby

    1 1/2 cups cornmeal (finely ground, not coarse or medium) 1/2 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cups buttermilk 2 eggs 1/4 cup unsalted butter, melted and lukewarm 1/4 cup honey or sugar (optional) 1 tbsp vegetable oil (canola, corn, grapeseed, etc.) YOU WILL ALSO NEED A 9 or 10 inch seasoned cast iron skillet Total Time: 30 Minutes Preheat your oven to 400 degrees F. Place your seasoned cast iron skillet on your stovetop and set burner to medium high. Let the skillet heat up for about 10 minutes while you prepare the cornbread batter. In a large mixing bowl, stir together cornmeal, flour, baking powder and salt till thoroughly blended. In a smaller bowl, whisk together buttermilk, eggs, melted butter, and honey or sugar (optional). Stir wet ingredients into dry until the cornmeal mixture is just moistened. Don't overmix-- a few lumps are okay. Grease your hot skillet with vegetable oil (careful, don't burn your fingers!). Pour your cornbread batter into the hot ski

  • Eydie Hamby

    the hot skillet-- it should sizzle a bit. Use an oven mitt to pick up the skillet. Place the skillet immediately into the hot oven. Let the bread bake for 20-25 minutes till the edges brown and pull away from the pan. Test for doneness by sticking a toothpick in the center of the bread. If it comes out clean, the bread is ready. Take the bread out of the oven and let the skillet cool a bit. Bread can be cut and served about 10 minutes after taking it out of the oven-- just be careful, the skillet will still be hot. The skillet will keep the bread warm for up to 30 minutes.

Elvis loved burgers, well-done burgers, mainly cheeseburgers. And, the cheese he liked best was American cheese. He and the boys would go out for burgers at all hours. In Memphis, the expedition would usually wind up at the Gridiron Restaurant on U.S. Highway 51, which is now Elvis Presley Blvd.

  • Eydie Hamby

    1 pound ground beef * 1/4 cup onion, chopped finely * 1 teaspoon garlic salt * 1 teaspoon oregano * 1/4 teaspoon black pepper * 4 slices American cheese * 4 hamburger buns Lettuce, mayonnaise or salad dressing, prepared mustard, pickles, sliced tomatoes and red onions Prepare grill and let coals get hot for 20 minutes, until they look gray-white. In mixing bowl, combine ground beef, onion, garlic salt, oregano and black pepper. Shape into 4 patties. Grill or broil for 5-7 minutes on each side until burgers are well-done. About 2 minutes before second side is finished, add slice of cheese to each burger. Serve burgers on buns with lettuce and remaining works.

This cake has been known as the best pound cake ever!

Elvis Presley's Favorite Pound Cake Recipe |
  • Mona Taylor

    That looks supremely delicious

  • Sheena Guevara

    Forget grammar! We could tear your post apart,too. This is just pinterest so calm down about the grammar. ... This looks like very yummy cake.

  • Eydie Hamby

    Thanks to all that has commented and oops I made a grammar error but the cake is awesome! That's all that matters. Thank you Sheena ;-)

  • Eydie Hamby

    Thanks! Will do ;-)

See all 15 comments

Elvis did not like bones in his chicken so he made his fried chicken with boneless meat!

  • Eydie Hamby

    Buttermilk Fried Chicken 3/4 tsp thyme 1/2 tsp oregano 1/2 tsp basil 3/4 tsp onion powder 3/4 tsp garlic powder 3/4 tsp dry mustard 3/4 tsp paprika 1/2 tsp chili powder 3/4 tsp celery seed 1/8 tsp salt 3/4 tsp coriander 3/4 tsp cumin 1/2 tsp kosher salt 1/2 tsp cayenne pepper 3/4 tsp ground black pepper 1/2 tsp ground white pepper 379 mL buttermilk 2lbs boneless chicken tenderloins Mix dry ingredients together in bowl, whisk in buttermilk until mixed Pour batter over chicken refrigerate fry mix another 4x the above dry ingredients add: 30.2 grams cornstarch 252 mL all-purpose flour Dredge chicken in herbs/flour/cornstarch mix Fry chicken in large skillet w hot peanut oil 375 degrees. Once chicken is golden cook in oven

3/4 cup sugar 3 egg yolks 2 1/2 c milk 1/2 c flour 1 t vanilla Vanilla wafers Thinly sliced bananas "Throw in pot" sugar, yolks, milk, flour + vanilla . Cook till thick on low, mix. Remove + cool. In a glass bowl , layer some v wafers, b slices, and spoon some mixture over top. Repeat until bowl is full, top with meringue. Meringue 3 egg whites 3 TBS. sugar 1 tsp. vanilla Beats whites until stiff, add sugar + vanilla. Spoon on the pudding brown in the oven. chill

Fried Peanut Butter and Banana Sandwich Spread 2 slices of white bread with 2 heaped tablespoons of smooth peanut butter and half a very ripe mashed banana. Fry the sandwich until brown on both sides. Serve warm. (Use a knife and fork to eat it.)